How about a citrus pound cake with citrus cream to celebrate the arrival of spring and summer? There’s something about citrus-y flavors and the arrival of sunnier and warmer days – they belong together.
Especially in this dessert! (And this one. This one too.) I love working with Krusteaz! I’m inspired to try new things all the time with their mixes!
Ingredients for citrus pound cake
- Krusteaz Meyer Lemon Pound Cake Mix
- orange juice
- butter
- orange zest
- water
- instant cheesecake pudding
- milk
- whipped topping
How to make Citrus Poundcake with Citrus Cream
Truthfully, you can’t go wrong when you start with a box of Krusteaz Meyer Lemon Pound Cake, so if you bake that just as directed you’ll be 100% satisfied. However, adding orange to it is like adding sunshine to it, and everyone loves sunshine!
Oh my gosh, this is the yummiest citrus pound cake ever.
Start by mixing the cake mix, orange juice, melted butter and orange zest. Pour into a loaf pan and bake. How easy is that?
Let the cake completely cool, then spoon the lemon glaze from the package over the cake.
But don’t stop there!
For an extra special touch, whip up some cool and refreshing citrus cream to serve alongside the cake.
With a mixer, beat pudding mix and milk together until well blended. Stir in the orange zest and whipped cream.
Guys and gals, the citrus cream is like the icing on the cake. It’s so good I want to cry.
Springtime has never tasted better.
I’m not even kidding.
Get the recipe for the orange-lemon pound cake with citrus cream right here.
Orange Lemon Pound Cake with Citrus Cream
Ingredients
Cake
- 1 pkg Krusteaz Meyer Lemon Pound Cake Mix
- ¾ cup orange juice
- 1 egg
- 10 tablespoons butter melted
- 1 teaspoon fresh orange zest
- 1 ½- 2 tablespoons water for glaze
Citrus Cream
- 1 3.4 oz pkg instant pudding, Cheesecake Flavor
- 1 cup milk
- 1 teaspoon fresh orange zest
- 1 8 oz pkg whipped topping
Instructions
- Heat oven to 350°F. Lightly grease 9x5-inch loaf pan. Stir together cake mix, orange juice, egg, melted butter, and orange zest just until blended. Spoon batter into pan.
- Bake 50-60 minutes or until toothpick inserted into center comes out clean. It's tempting to remove it when the top turns golden brown, but make sure the center is fully baked by sticking the toothpick all the way down. Cool 10 minutes in pan; gently loosen and remove from pan to wire rack. Cool cake completely before glazing.
- For glaze: Whisk together lemon glaze mix from package and water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.
- For Citrus Cream: With electric mixer, beat pudding mix and milk for 2 minutes on medium speed. Stir in orange zest and whipped topping. Serve alongside cake.
Shana says
Can this be adapted for a bundt pan?
Liz says
Yep, you could do that! I’d compare volumes before baking to ensure the bundt pan isn’t too large. Also baking time would vary, but the toothpick test will help determine when it’s done.
Linds says
I don’t know where I went wrong… It came out flatish and too dense and greasy. The box asks for egg but, there’s no egg in your recipe. Should I have added an egg?
The citrus cream was tasty and easy to make.
Thank you for the recipe.
Liz says
I do add the egg and it’s not a very high-rising quick bread. It’ll be squattier in the loaf pan. I’m glad you enjoyed the citrus cream – I love that!
Kathleen says
What is 8oz pkg whipped topping?
Liz says
Like an 8 oz tub of Cool Whip (or any store brand version).
Leanna says
I am not a fan of orange anything, yet this pound cake sounds unbelievable delish. I can’t wait to make it. Pinning
Tammy Woodall says
My goodness, this Orange Lemon Cake looks so delicious. I like that it’s made with Citrus Cream. Thanks for the recipe.
Laura Bradley says
The looks absolutely devine. I am definitely pinning for later, and cannot WAIT to get around to making this one!
Kim says
this is my favorite flavors, going to try to make this when my folks get here.
Carolyn D says
This recipe for orange lemon pound cake with citrus cream sounds delicious. My only question is if the instant pudding is vanilla flavor that you add the citrus zest to as the recipe just says 3.4 oz package of instant pudding. I would love to try this recipe at some point.
Janet W. says
This really looks delicious! I’d love to make this for my family. Looks so moist!
monique s says
I love the citrus cream addition. I think that it adds a bit of zip and zing to an otherwise plain poundcake.
Sarah L says
That’s a great way to celebrate Spring. Love the flavors.
kathy pease says
This looks so yummy and I will have to try out the recipe 🙂
shelly peterson says
Oh boy this looks amazing! I love lemon flavored desserts and I love this has orange flavor too.
mami2jcn says
I love love love pound cake! What a wonderful recipe! I have to try it.
Dana Rodriguez says
I haven’t had pound cake in a long time. This looks so good! I pinned!
sheila ressel says
OMG, that looks amazing. I want a piece now, lol!
Leela says
That looks so delicious and fluffy. I can’t wait to give it a try.